Wedding Cake
From The New York receipt book, 1882
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 12. The excerpt below is the record exactly as published.
Wedding Cake.— 1 pound flour, l ib. brown sugar, 1 % lbs. butter, 34 lb, candied citron, 4 lbs. currants, 4 lbs. raisins, (stoned or chopped), 9 eggs, 1 spoonful each ground cloves, cinnamon, mace, nutmeg, and 3 gills brandy
Cook this with the app: pantry check, scaling, and the assistant.